Ingredients
- 4 (700 grams) boneless skinless chicken breasts (4 fillets x 175 grams)
- 190 grams pesto ( sundried tomato)
- 100 grams salami (Hungarian salami, sliced)
- 800 grams cannellini beans (*2 cans x 400 grams)
- Basil, fresh 1 bunch
- 1 lemon
How to Make
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Step 1: Cut three slits across each fillet and toss in 1/3 cup pesto and season with salt and pepper.
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Step 2: Cook chicken in a large, oiled non-stick frying pan over a medium to high heat for 1 to 2 minutes, on each side. and then transfer to a small roasting pan.
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Step 3: Cook in a hot oven (200C) for 7 to 10 minutes, or until cooked and then cover loosely with foil for 5 minutes.
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Step 4: Add chopped salami to same hot frying pan and cook, stirring for 1 minute.
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Step 5: Drain and rinse beans and add to pan and stir until hot.
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Step 6: Remove from heat and stir in 1/2 cup basil leaves.
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Step 7: Serve chicken with bean mixture and lemon halves.
We hope you enjoy this recipe!
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